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A turnkey Mediterranean grocery and specialty-food market that locals seek out — known for its in-house butcher counter and the imported staples the big chains don't carry. Years of word of mouth have built a loyal, repeat following, with no advertising or website behind it. It's a simple business to step into: a single owner with one part-time helper and low fixed costs. Because the included equipment and inventory cover most of the price, a buyer is paying for an established, profitable operation — not goodwill alone. The owner is retiring and will help the next owner get up to speed.
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Established in 2011, this authentic Chilean restaurant is a rare, turnkey opportunity in a high-traffic Miami location. With strong, stable annual revenue and a completely debt-free balance sheet, it offers a new owner a fully built-out, operational restaurant ready to run from day one. WHY IT STANDS OUT: • 15 years of continuous operation and proven market acceptance • Consistent, stable revenue with steady year-over-year growth • 100% debt-free with healthy cash reserves • Fully equipped commercial kitchen and dining space — all furniture, fixtures, and equipment paid off • Authentic Chilean cuisine — a distinctive, underserved niche with little direct competition • Loyal, repeat customer base built over more than a decade THE OPPORTUNITY: A buyer acquires a turnkey operation backed by real assets, not just goodwill. The space includes a complete commercial kitchen, refrigeration, bakery equipment, full dining room furniture, and bar/counter setup. Inventory is included. GROWTH POTENTIAL: Significant upside for an energetic operator — expand catering and private events, grow delivery and online ordering, extend hours or add weekend brunch, and strengthen digital marketing. The proven concept is also a strong candidate for a second location. IDEAL BUYER: Well-suited to an owner-operator, restaurateur, or investor seeking an established brand with real assets, steady revenue, and room to grow. Miami's vibrant Latin American community and steady tourism support ongoing demand. The current owner will provide hands-on training and a smooth transition. Full financials available to qualified buyers upon signing a confidentiality agreement. Serious inquiries only. Proof of funds required for full financial disclosure.
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Profitable, owner-operated bagel bakery and deli on one of Vero Beach's busiest commercial corridors. Bagels are baked fresh on site every morning and built into breakfast and lunch sandwiches around a Boar's Head deli program, serving a loyal mix of local regulars and seasonal winter visitors. The business is profitable with strong margins and has grown in nearly every quarter on record, without discounting or a change of location. Simple, repeatable model run by one working owner: a focused breakfast-and-lunch menu, a short supplier list, and a Clover POS. The majority of sales run through card, giving clean, verifiable revenue for diligence. Occupancy cost is low, which keeps fixed costs light and protects margins. Well regarded locally and featured on area "best bagels" lists. Turnkey operation with clear, largely untapped room to grow. Full financials available to qualified buyers after signing a confidentiality agreement.
Owner-Operated Specialty Butcher Shop – Southwest Broward County, FL This well-established, family-style butcher shop in West Broward County, Florida, specializes in premium cuts and high-quality meats. With a strong local reputation and loyal customer base, the business is known for its fresh, grass-fed selections, homemade sausages, and prepared specialties such as empanadas. Customers rely on the shop for both everyday purchases and special occasions, particularly for barbecue and gathering needs. The shop has cultivated a consistent following through personalized service, knowledgeable staff, and a wide range of traditional and specialty cuts. The interior is simple yet inviting, reflecting a classic neighborhood butcher shop atmosphere that highlights quality and freshness. Premium cuts are neatly displayed, showcasing variety and care in presentation. Homemade items are attractively arranged, enhancing visual appeal and drawing customers in. Friendly, experienced staff members provide expert guidance and personalized recommendations, creating a welcoming and enjoyable shopping experience. The business operates with a lean, efficient structure. It is owner-operated, with the owner serving as the sole W-2 employee, supported by two independent contractors on a 1099 basis. This streamlined payroll model keeps overhead low while maintaining hands-on operational control. The opportunity is well-suited for a working owner with experience in food retail or butchery. Further details are available upon execution of a confidentiality agreement and a snapshot of liquidity as there is currently no financing being offered.
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The company is nationwide mobile bartending service, operating in 35 states with a tech-driven model that manages 400–500 events monthly. Founded in 2017, the company generates $2M+ annual revenue with 25%+ net margins, leveraging scalable Google Ads (500% ROAS) and a proprietary logistics app. The business offers high growth potential through expanded ad spend and software automation. The current owner seeks a full exit due to burnout, presenting a rare opportunity in the fragmented $5B+ event services market.
National transaction benchmarks for food manufacturing businesses.
Under $500K
$500K to $2M
Over $2M
A variety of factors can cause businesses to trade outside this range, including earnings quality, operational transferability, key-person risk, growth trajectory, and geography, so a listing priced above or below the typical multiple usually reflects real differences in the underlying business.
Cofounder & CEO
Key diligence, valuation, financing, and transition considerations for buyers evaluating food manufacturing acquisitions.
Determine whether the business owns brands or manufactures for others. A branded maker controls its margins, its shelf relationships, and its marketing risk; a co-packer or private-label manufacturer trades brand risk for customer-concentration risk. These are different valuation problems, and the median earnings near 140,000 mean little until you know which model generates it.
Verify food-safety registration, certifications, and inspection history first. Food manufacturers operate under federal and state food-safety regimes, and many customers require specific third-party certifications. A lapse or recall history is both a liability and a barrier to keeping the customers who depend on the certification.
Get revenue by customer and by channel before trusting the top line. A co-packer with one anchor customer or a brand dependent on a single retailer is fragile; diversified channels are more durable. With a revenue base near 920,000, the concentration profile, not the revenue figure, tells you how risky the earnings are.
Assess production capacity and whether the facility can grow with you. Roughly 18 percent of these businesses own their real estate, and processing equipment is both valuable and specialized. Understand current utilization, the cost to add capacity, and whether the facility is the constraint on growth.
Model the working capital tied up in ingredients, inventory, and shelf life. Food businesses carry perishable inputs, inventory cycles, and sometimes seasonal demand, all of which lock up cash. Understand spoilage, shrink, and the cash conversion cycle, and size the working capital you must fund.
Use the moderate seller-financing norm to bridge transition risk. About 18 percent of these sellers advertise financing, which gives room to structure a note or earnout that keeps the seller engaged through recipe transfer, customer introductions, and certification continuity.
Answers to common buyer questions for this market.
